The Algona Upper Des Moines from Algona, Iowa on June 7, 1966 · Page 16
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The Algona Upper Des Moines from Algona, Iowa · Page 16

Algona, Iowa
Issue Date:
Tuesday, June 7, 1966
Page 16
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T jp, you may sii reany smootr it's a wonderf. sany well-knew sun imer cool<; s on. Adding j <ing will perk Try using syr 5sini|» cling to i Corn syrup i: •tings, chiffon with (linger I i be a sure < A final note gar. Therefore With Syrup by Ginny Felstehausen mcakes, waffles, and French toast — and for making d you're right, of course, but corn syrup has lots of other ile cooking ingredient and is used in dozens of ways lese are special touches you can apply, too. For example, hicken with a corn syrup barbecue sauce that really syrup while peas, corn, carrots or stewed tomatoes are or of your favorite vegetables. next batch of homemade salad dressing. It makes the ngredients instead of ending up in the bottom of the bowl. ural to use in making taste tempting desserts. It keeps her desserts moist, smooth arid tender. Try the Pear ing in this issue of the Farm and Home section. ;ess! ng with syrup, remember that it is less sweet than well with other ingredients without robbing flavor. Only Kara seals in so much flavor... so temptingly! "Barbecue Sizzle Gtaze"takes only 4 ingredients-4 minutes and Karo 1 /2 cup Karo All Purpose Syrup (dark corn syrup) 1(14 ounce) bottle tomato catsup 1 /4 cup Worcestershire sauce 1 Tablespoon mustard 1 (8 ounce) bottle Hellmann's/Best Foods Italian Dressing Combine all ingredients in a bowl. Brush on hamburgers, franks, chicken, spareribs, pork chops, etc., while cooking. Bottle the left-over sauce to use at your next barbecue. Karo adds delicious flavor to your Barbecue Sizzle Glaze-helps blend all the ingredients- provides a luscious-looking glaze that helps seal in flavor and moisture. Keeps all the juicy goodness of the meat from dripping away in the fire. Whenever your recipe calls for light or dark corn syrup, always use Karo! Available in pint and quart bottles; in 5 and 10 lb. cans.

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